Skip to content

Sous Vide and Cook-Chill Processing for the Food Industry

Spend $50 to get a free DVD!

ISBN-10: 0751404330

ISBN-13: 9780751404333

Edition: 1998

Authors: Sue Ghazala

List price: $249.99
Shipping box This item qualifies for FREE shipping.
Blue ribbon 30 day, 100% satisfaction guarantee!
what's this?
Rush Rewards U
Members Receive:
Carrot Coin icon
XP icon
You have reached 400 XP and carrot coins. That is the daily max!

The emerging sous vide and cook-chill techniques are becoming increasingly important in the food industry. The contributors discuss the advantages and disadvantages of using these techniques and possible future implications for the industry.
Customers also bought

Book details

List price: $249.99
Copyright year: 1998
Publisher: Springer
Publication date: 8/31/1998
Binding: Hardcover
Pages: 342
Size: 6.50" wide x 9.75" long x 1.00" tall
Weight: 1.782
Language: English